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Zen you slash through the skin
Give the ze belly a slice
Zen you rub some salt in
'Cos zat makes it taste nice
- Rene Auberjonois, The Little Mermaid
Another Roasting Tin recipe from Rukmini Iyer, this time with a couple of whole fish. It’s time to get brutal with a paring knife, not unlike the aforementioned Disney chef.
Prep time was supposed to be 15 mins; it for some reason took me an hour. I think a clean kitchen to begin with is a prerequisite, something I was lacking when I started.
In contrast to the movie, there’s no explanation in the book on how to properly gut a fish. I had to summon my inner Rene. Also, a word of advice: try not to split too heavily the plastic bag the fish came in if you’re going to use it to store all the trout guts after your recent evisceration. Otherwise you’ll have fish guts all over your floor. Maybe just use a bowl instead. I learned, so you don’t have to.
Result: a very flavoursome fish, packed with spices, onions and sliced lemon, with flesh falling straight off the bone. The sweet potato base was undercooked, though- perhaps I should have sliced it thinner, or left the oven heating for longer or something. Onions and the fish, though, were bang on.
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